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Thursday, August 20, 2015

Chicken Gong Bao Chicken (Kung Po Chicken)

Thanks to eatwhattonighg.com
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 300g boneless chicken leg, diced
  2. 5 stalks of spring onion, sectioned
  3. 2 pcs of chili padi
  4. 10 pcs of ginger, sliced
  5. 30-35 pcs of dried chillies
  6. some cooking oil
For the Chicken Marinade
  1. 1 tbsp light soya sauce
  2. 1 tbsp shaoxing huatiao wine
  3. 1/2 tsp pepper
For the Seasonings (mix well)
  1. 1 tbsp minced garlic
  2. 1 tbsp minced ginger
  3. 3 tbsp sweet rice vinegar
  4. 1/2 tbsp light soya sauce
  5. 1 tbsp dark soya sauce
  6. 3 tbsp sugar
  7. 4 tbsp water
For the Thickening
  1. 1 tsp corn flour
  2. 2 tbsp water
For Garnishing (optional)
  1. 1 stalk of spring onion, chopped
Instructions
  1. Marinade the chicken for 30 minutes or more.
  2. Heat up some oil in a wok and add the ginger slices, chilli padis, dried chillies and stir fry until fragrant. Stir in the chicken and stir fried till almost cooked.
  3. Add in the seasonings and combine well. Bring the gravy to a boil and add in the thickening solution. Continue to stir until the gravy is slightly thickened.
  4. Add in the sectioned spring onion and give it a few quick stirs to mix well.
  5. Remove from flame, garnish with spring onion if using and serve.

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